Slice chicken breasts into bite-sized pieces. Marinade in garlic, olive oil and seasoning for 30 minutes then lightly dust with flour to coat. Pan fry in canola oil for 5-6 minutes on each side, until golden. To make the pesto, blend the coriander, lemon juice and zest, olive oil and a splash of red wine vinegar and season to taste. Serve with hot naan bread.
Recipe by Hannah Lewry, courtesy City Press iMagazine.